This recipe is rooted in Hawaiian heritage. Yellowtail, pistachios, seaweed and red onions meet in this fresh and unique summer meal
from Marc Matsumoto of the Fresh Tastes blog.
- 1/4 red onion, thinly sliced
- 0.75 ounces pistachios, chopped (about 1/4 cup)
- 7 ounces hamachi (yellowtail)
- 1 tablespoon sesame oil
- 1 teaspoon doubanjiang
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon coarse sea salt
- 7 ounces seaweed (1/4 cup)
- handful of cilantro, hand torn
- Soak the red onions in cold water for at least 4 hours. This tames the onion making it milder and less pungent. You can speed this process up a bit by adding baking soda to the water, which helps neutralize the volatile sulfur compounds that make onions "spicy".
- Put the chopped pistachios in a cast iron skillet and toast over medium high heat until the nuts start turning golden brown. Be sure to keep them moving around the pan constantly either by tossing or by stirring to ensure they brown evenly.
- When the pistachios are done roasting, turn them out onto a sheet of foil or a sheet pan to cool.
- Using a sharp knife, slice your hamachi into bite-size chunks and add them to a bowl.
- Add the sesame oil, doubanjiang, ginger, and salt and toss to coat evenly.
- Drain the onions and then rinse them before running them through a salad spinner to dry them off. Add them to the bowl with the hamachi.
- If your seaweed is dried follow the package directions to rehydrate, you want 1/4 cup after it's been rehydrated. Add the seaweed, cilantro and about half the pistachio nuts and toss to distribute evenly.
- Plate and garnish with the rest of the pistachios.